Chinese Cabbage and Pork Simmered in Roasted Green Tea

An easy dish cooked in a single pan. Simply simmer the ingredients in an umami-rich broth made using konbu dashi and roasted green tea. It smells as good as it tastes!

Chinese Cabbage and Pork Simmered in Roasted Green Tea
Photographed by Shin Ebisu

Recipe by
Setsuko Sugimoto







Calorie count is per serving.

Ingredients (Serves 2)

  • 3-4 leaves Chinese cabbage (300 g)
  • 6 slices pork loin (thinly sliced for shabu-shabu; 1.5-2.0 mm thick) (100 g)
  • [A]

    • 2 tsp roasted green tea leaves
    • 1 piece konbu kelp (8 cm square)
  • [B]

    • 10 g ginger
    • 2 tbsp usukuchi soy sauce
    • 2 tbsp mirin
    • 1/4 tsp salt
  • 1-2 Kujo leeks

    *Or use Japanese green onions.

  • Salt
  • Pepper



Divide the Chinese cabbage into stems and leaves. Cut into 5-6 cm lengths. Peel the ginger and cut it into thin slices. Cut the Kujo leeks diagonally into thin slices and then soak them in cold water for a few minutes. Drain thoroughly.


Sprinkle the pork with a pinch each of salt and pepper. Put the roasted green tea leaves into a tea filter bag.


Pour 350 ml of water into a frying pan, add [A], and place over medium heat. When it comes to a boil, simmer for 2-3 minutes and then take out [A].


Add [B] and the Chinese cabbage stems. Cover everything with the cabbage leaves. Cover with a lid and simmer for 5-6 minutes, turning the cabbage over occasionally.


Push the Chinese cabbage to the side and lay the pork slices out in the empty space. Simmer for 1-2 minutes, skimming off the surface scum.


Plate and garnish with the Kujo leeks.